Red Lobster Cheesecake
Indulge in the velvety decadence of Red Lobster Cheesecake, a rich and creamy dessert inspired by the essence of indulgent dining. This luxurious recipe features a buttery graham cracker crust as the perfect base for a luscious cream cheese filling infused with the subtle warmth of vanilla and a splash of heavy cream for a silky texture. Baked to perfection in a soothing water bath, this cheesecake stands out with its smooth, crack-free finish, thanks to a gentle cooling technique. Whether you enjoy it plain or topped with fresh berries, whipped cream, or caramel, this dessert will be the star of any gathering. With just 20 minutes of prep and impressive results, it’s easier than you think to recreate restaurant-quality cheesecake at home. Prepare to wow your guests with your baking prowess!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 cups Sour cream
- 1 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cups Heavy cream
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly with butter or non-stick spray. Wrap the bottom of the pan in aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside while you prepare the filling.
In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add 1 cup of sugar and beat until fully incorporated. Scrape down the sides of the bowl as necessary to ensure a smooth mixture.
Mix in the sour cream and vanilla extract until well combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent air bubbles in the batter.
Gently fold in the heavy cream using a spatula until evenly incorporated.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath. The water should come about halfway up the sides of the springform pan.
Carefully transfer the pan to the oven and bake for 75-90 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside the oven for 1 hour to prevent cracks.
Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Gently run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan, slice, and serve your Red Lobster-inspired cheesecake as is, or pair it with your favorite toppings such as whipped cream, fresh berries, or caramel sauce.
Nutrition Facts
Calories |
5904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.3 g | 552% | |
| Saturated Fat | 252.4 g | 1262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1918 mg | 639% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 445.7 g | 162% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 335.0 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1207 mg | 93% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
